- 1 pound chicken (boneless)
- 1 tablespoon light soy sauce
- 1 egg, lightly beaten
- Black pepper for taste
- Cornstarch, as needed
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Chinese rice wine or dry sherry
- 1 tablespoon granulated sugar
- 3 tablespoons chicken broth or water
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 teaspoon cornstarch to thicken sauce
- 3 green onions
- 5 – 10 small dried chili peppers, taste
- 3 – 4 cups oil for deep frying
Cut the chicken into 1-inch cubes.Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.</p>\r\n<p>Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.